The apples are absolutely delicious right now. My favorite orchards are Rittman Orchards and Bauman Orchards. You can even pick your own apples. I haven’t been able to talk the Butcher into this yet but I’m still hoping. I had some apples and I decided to make this cake. It is a definite winner! The cream cheese frosting is the “icing on the cake”.
This will perk up your winter blues. A delicious and healthy carrot cake.
2 cups of shredded carrots
1 cup Maple Syrup
1 cup raisins
1 cup chopped pecans or walnuts
1 cup of coconut flour
1 teaspoon Baking Soda
1 Tablespoon plus 1 teaspoon of ground cinnamon
1 cup of unsweetened coconut
1 Tablespoon Pure Vanilla
1 cup unsweetened applesauce
1 cup of chopped pecans or walnuts for garnish
Mix together, carrots, Maple Syrup, and raisins in a freezer bag and let them sit in the refrigerator for an hour. Mix the dry ingredients in one group, and mix the wet ingredients in another group. Combine the wet ingredients with the dry ingredients. Add the carrot/raisin mixture into the batter. Stir in the nuts.
Preheat the oven to 325 degrees.
Grease a 9 X 13 inch glass baking dish. Pour the batter into the dish and bake in the middle rack of the oven for 45 to 50 minutes. Test the cake by sticking a toothpick in the center. If the toothpick comes out dry it is done baking.
Let the cake cool completely before you ice with the cream cheese frosting.
16 ounces of cream cheese at room temperature
8 ounces of sour cream
1 Tablespoon of pure vanilla
1/2 cup Maple Syrup
Mix all of the ingredients with a hand held beater until well blended. Ice cake. You will have more than enough icing; However, I don’t think you will have a problem finding a use for the extra.
This is gluten free and Paleo so enjoy with a clear conscience.
Until next time…From our Butcher Block to your Table.
You can tell by my title that I am a big fan of Pumpkin Pie. I love my Pumpkin Pie smothered in real whipped cream. The kind you spray from a can. You get the picture. Well, the Butcher also loves Pumpkin Pie; However, he eats it without whipped cream. This used to be a real “bone” of contention between us. I soon realized I was not going to win him over to my way of thinking so I stopped trying. This recipe for Pumpkin Pie is simple. It is still delicious and you have time to enjoy your Holiday.
3/4 cup sugar
1 1/2 teaspoons of ground cinnamon
1 teaspoon of Pumpkin Pie Spice
2 large eggs beaten
15 oz. of pure pumpkin (I use Libby’s)
1 can (12 oz.) of Evaporated Milk
You can easily double this recipe, and make 2 pies.
Preheat the oven to 425 degrees.
Mix all ingredients together in a large bowl. Whisk ingredients together. Pour the Pumpkin Pie mixture into the prepared pie crust. I put foil on the crust to keep it from getting overly brown during cooking. This can be a little tricky. You want to cover the crust; However, you want to keep the foil out of the Pumpkin Pie Mixture. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and cook for an additional 40 to 50 minutes. Pie is done when a knife stuck in the middle of the pie comes out clean. You do not want to over-cook a pumpkin pie. Cool for 2 hours. Serve immediately or refrigerate.
One of my customers told me about her family tradition of having the Thanksgiving pies on Wednesday night. They call it “Thanksgiving Eve” Pie and Card party. I think it makes perfect sense. You never truly enjoy the pie on Thanksgiving because of all the other food. Tonight, the Butcher and I will celebrate “Thanksgiving Eve,Eve” Pie night. Does anyone want to join us for pie and a game of euchre?
May you and your family have a truly Blessed Thanksgiving. Until next time…From our Butcher Block to your Table.